Sauteed Chicken And Vegetables Recipes

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PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoon all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoon olive oil
2 small red onions, cut into quarters
1 pounds new potatoes, cut into quarters
8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cup Swanson® Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)

Steps:

  • Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
  • Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
  • Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
  • Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
  • To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET



Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
  • Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  • Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

SKILLET CHICKEN AND VEGETABLES



Skillet Chicken and Vegetables image

Categories     Chicken     Onion     Potato     Poultry     Vegetable     Sauté     Wheat/Gluten-Free     Dinner     Carrot     Fall     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

Steps:

  • Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

[DRAFT]

Provided by Food Network

Time 1h30m

Yield 4 Servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (3 to 3½ pounds)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves

Steps:

  • 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
  • 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • 4. Bake for 25 minutes. Uncover the skillet.
  • 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

SAUTEED CHICKEN AND VEGETABLES



Sauteed Chicken and Vegetables image

Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests

Provided by tabasco0697

Categories     Chicken

Time 30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 1/2 teaspoons paul prudhomme's chicken seasoning
1/4 teaspoon fresh ground pepper
2 eggs
3 tablespoons plugra butter
1 teaspoon olive oil
1 tablespoon bottled minced garlic
1 medium red onion
1 lb green beans
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tomatoes
3 tablespoons plugra butter
1 teaspoon olive oil
2 cups water
2 knorr homestyle chicken stock
basmati rice

Steps:

  • Cut yellow, red and green peppers into thin strips.
  • Snap ends off green beans and keep long unless they are really long then snap in two.
  • Finely dice red onion.
  • Dice fresh tomato.
  • Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
  • In a separate shallow dish beat the two eggs.
  • Dredge the chicken breast through the egg then through the flour.
  • Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
  • Lightly brown chicken over medium heat until light brown then set aside.
  • Melt remaining margarine and olive oil.
  • Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
  • Add 2 cups of water and the Knorr Homestyle Chicken Stock.
  • Bring to a boil
  • Turn burner to medium low and add chicken back to skillet and cover with lid.
  • Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
  • Prepare basmati rice using package directions.
  • Serve chicken and vegetables and "gravy" over rice.

SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Sauteed Chicken With Vegetables and Herbs image

Make and share this Sauteed Chicken With Vegetables and Herbs recipe from Food.com.

Provided by 4-H Mom

Categories     Low Cholesterol

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1/8 teaspoon black pepper
2 tablespoons all-purpose flour
4 chicken breast halves
1 tablespoon olive oil
2 small red onions, cut into quarters
1 lb new potato, cut into quarters
8 ounces baby carrots
1 1/2 cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped thyme leaves

Steps:

  • Heat oven to 350 degrees.
  • Combine black pepper and flour. Coat the chicken with flour mixture.
  • Heat the oil in a 12 inch oven safe skillet over medium heat.
  • Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  • Add the onions and potatoes to the skillet. Cook for 5 minutes. Add the carrots, stock, and lemon juice. Heat to a boil.
  • Return chicken to the skillet. Cover the skillet.
  • Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Nutrition Facts : Calories 326.1, Fat 11.4, SaturatedFat 2.7, Cholesterol 49.1, Sodium 226.8, Carbohydrate 35.2, Fiber 4.3, Sugar 6.8, Protein 20.8

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